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This absolutely delicious paleo spinach artichoke chicken starts with our perfect chicken thighs, complete with crispy skin and super moist meat. Smothered in a creamy spinach artichoke sauce that’s dairy free, grain free, with no refined sugar or added sweeteners! This is quickly becoming one of our favorite paleo dinners.
Paleo Spinach Artichoke Chicken
This absolutely delicious paleo spinach artichoke chicken starts with our perfect chicken thighs, complete with crispy skin and super moist meat. Smothered in a creamy spinach artichoke sauce that's dairy free, grain free, with no refined sugar or added sweeteners! This is quickly becoming one of our favorite paleo dinners.
Equipment
- Oven
- Oven-safe skillet
- Tongs
- Potholder
- Plate
- whisk
Ingredients
- 4 bone-in, skin-on chicken thighs
- sea salt to taste
- 1 tablespoon ghee
- 3 cloves garlic minced
- ½ of one large yellow onion or 1 small onion, finely chopped
- 2 tablespoons arrowroot starch
- 1 13.5-ounce can unsweetened, full-fat coconut milk divided
- ½ of one lemon juiced
- 1 14-ounce can quartered artichoke hearts drained and chopped
- 2 packed cups spinach
- red pepper flakes for garnish
Instructions
- Preheat oven to 375° Fahrenheit.
- Pat chicken thighs very dry. Season liberally with sea salt.
- In oven-safe skillet, heat ghee or olive oil over medium-high heat until very hot. Using tongs, place chicken thighs skin-side down in skillet. Sear 5 minutes, or until skin is golden brown and no longer sticks to skillet.
- Flip chicken thighs. Cook 2 minutes more on stovetop, then transfer skillet to preheated oven.
- Roast chicken thighs 15 minutes or until internal meat thermometer reads approximately 162° Fahrenheit (not a typo). Carefully remove skillet from oven. Be careful: use potholders to handle skillet from this point forward.
- Transfer chicken thighs to plate. Pour off all but 1-2 tablespoons fat from skillet. Return skillet to stove over medium-low heat.
- Add onion to skillet. Sauté until translucent, approximately 5 minutes.
- Add garlic and sauté, stirring constantly, for approximately 30 seconds.
- Sprinkle in arrowroot starch, then pour in ½ cup coconut milk. Use whisk to loosen any browned bits on skillet and to incorporate arrowroot starch with milk.
- Add remaining coconut milk, lemon juice, artichoke hearts, and spinach to skillet. Increase heat to medium.
- Bring mixture to boil, then reduce heat and simmer 5 minutes or until thickened. Stir as needed to prevent sticking.
- If needed, return chicken thighs to skillet long enough to warm through. Divide chicken thighs and spinach artichoke sauce evenly amongst 4 plates. Garnish with red pepper flakes and serve.
- Make it Keto: Replace the arrowroot starch with 1-2 teaspoons xanthan gum. To lower the carb count more, leave out the onion.
Approximate Information for One Serving
Serving Size: 1servingCalories: 590calProtein: 27gFat: 48gSaturated Fat: 27gTrans Fat: 1gCholesterol: 151mgSodium: 503mgPotassium: 628mgTotal Carbs: 14gFiber: 2gSugar: 2gNet Carbs: 12gVitamin A: 1520IUVitamin C: 8mgCalcium: 54mgIron: 5mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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